Meat-free, dairy-free, and gluten-free, this veggie sandwich delivers zesty flavor and refreshing crunch in every bite!
I love sandwiches. I could eat them every day. Heck, some weeks, I do! With just two slices of bread, the possibilities are endless: deli meat, cheese, or mayo layered into the perfect bite. But there was a time when I was recovering from a wicked stomach infection when a pastrami on rye would’ve wrecked my gut. Sadly, back when I was on an elimination diet, I had to rethink my sandwich obsession. I couldn’t eat wheat, cheese, or processed meats. It was the worst.
Luckily, I discovered a gluten-free bakery in my city with bread so good I barely noticed it wasn’t wheat. And while I couldn’t eat ham or Swiss, I managed to create some good-for-me sandwich recipes that I enjoyed long after my elimination diet ended. I started experimenting with simple, fresh ingredients, and this Mexican avocado spread sandwich with sprouts is a variation of one of my go-to’s.
What does it taste like? Think of it as a flavor-packed, veggie-forward twist on your usual avocado toast—excited yet, millennials? The creamy avocado spread gets a flavor boost from the salsa, lime juice, and spices. I also like to add cucumber and tomato for a fresh, crisp crunch! And the sprouts? Well, they add a signature zestiness that you just have to try.
So, whether you’re vegetarian, gluten-free, or just want to try something new, this sandwich is as delicious as it is healthy!
Are These Mexican Avocado Spread Sandwiches With Sprouts Healthy?
These sandwiches are packed with all the good stuff. Avocados provide healthy fats and fiber to keep you full. The sprouts are loaded with vitamins, minerals, and antioxidants. What’s more, the cucumbers and tomatoes add a dose of vitamin C. The recipe is pretty healthy as is. However, if you don’t have a wheat sensitivity, try this spread on a quality sourdough or multigrain bread, preferably from your local baker!
Why Sprouts Steal The Show
A buddy of mine who grows his own assortment of sprouts turned me on to these little guys. Now, I grow a variety myself, and I use them in everything from salads to omelets. They’re relatively easy to grow. In fact, they tend to crowd my kitchen windowsills during the summer months!
Sprouts might seem small and unassuming, but don’t underestimate them!
They’re more nutritious than you’d think. During the sprouting process, they germinate, activating all sorts of enzymes. As a result, these sprouts often harbor higher concentrations of vitamins, minerals, and antioxidants than the mature vegetables they eventually become. Bigger isn’t always better, right?
Flavor-wise, some of them, like broccoli sprouts, have a more neutral taste. But the radish and clover sprouts I use in this sandwich add a zesty, peppery kick. This particular combo works really well with the creamy avocado spread and fresh veggies. This sandwich isn’t the same without these sprouts, so don’t skip this key ingredient!
How To Make Ahead And Store
These sandwiches are best enjoyed fresh. The avocado spread can cause the bread to get soggy over time. Also, avocado doesn’t age well once it’s peeled and mashed. Assemble the sandwiches right before serving!
Serving Suggestions
For me, the two best sides that go with sandwiches are soups and salads. Pretend your home is a Panera, and make yourself a simple Tossed Salad along with a cup of Tomato Soup. Of course, there’s another obvious pairing—Homemade Potato Chips. Though if you’d prefer a healthier take, this Baked Potato Chips recipe is tasty, too.
Ingredients
- 1/4 cup avocado mashed (60 grams) about 1/2 a small avocado
- 2 tablespoons salsa of choice
- 1 teaspoon fresh lime juice plus additional for serving
- 1 teaspoon minced garlic
- 1/2 teaspoon cumin powder
- 1/4 teaspoon chili powder
- Salt and pepper
- 4 slices gluten-free bread
- 1 large tomato sliced
- 1/2 cucumber sliced
- 1 1/3 cup Spicy sprouts—a combo of radish and clover sprouts
- 1/4 cup cilantro roughly chopped
Instructions
- In a medium bowl, mash together the avocado, salsa, fresh lime juice, garlic, cumin, chili powder, and a pinch of salt and pepper.
- Divide the mixture evenly between all 4 slices of bread, spreading evenly.
- Divide the tomato slices between 2 slices of bread, followed by the cucumber and sprouts. Squeeze a bit of fresh lime juice over the sprouts, and top each slice of bread with the chopped cilantro. Sprinkle on some more salt and pepper if desired.
- Cover with the remaining slices of bread, cut, and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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